Farmer’s Market Dinner Party

Vanilla Bean Infused Cheesecake with Dark Rum Peaches   http://www.fearlessdining.com  #cheesecake #glutenfreecheesecake

What happens when a group of Bay Area Food Bloggers arrange an online dinner party?

Add in a rule that a component in your dish must come from a local Bay Area farmer’s market?

You get a fabulous menu to try in your own home. And even better? The whole menu is gluten free!!

Let me introduce you to the bloggers who helped create this wonderful dinner party and menu for tonight.

The menu:

Appetizer:

Caprese Skewers by Jane at The Heritage Cook.

Main Course:

Roast Pork Tenderloin with Mushroom Marsala Sauce and Roasted Potatoes by DB over at Crazy Foodie Stunts.

Side Dishes:

Loaded Mashed Cauliflower by Marlene at Nosh My Way.

Warm Green Bean and Tomato Salad by Renee over at Creative Mama, Messy House.

Dessert:

Vanilla Bean Infused Cheesecake with Peaches in a Dark Rum Sauce by yours truly, Fearless Dining.

Farmer's Market Peaches  http://www.fearlessdining.com

When I saw these fresh juicy peaches at the Campbell Farmer’s Market, I knew this was the special item from the farmer’s market that I had to create a dessert with.

For a few weeks now I had promised my kids a cheesecake. This is one of their very favorite desserts. To me, cheesecakes are a splurge dessert. An entertain friends dessert. They are rich and heavy, but incredibly satisfying. The crust is all nut protein, not only making this whole dessert gluten free, but it also helps balance out a little of the sugar in this dessert.

When I told my kids I was finally making them a cheesecake, they ran around doing the happy dance all over the house :-) .

I hope you are enjoying the recipes and blog posts from the Farmer’s Market Dinner Party. If you have any questions about any of the menu items, feel free to leave a comment on that blogger’s post.

Now you just need to pick the perfect night to make this for your family, or special guests!

Farmer’s Market Dinner Party
 
Ingredients
For Cheesecake
  • 4 packages of cream cheese (use regular, not light), room temperature
  • 4 large eggs
  • ¾ cup milk
  • 1¼ cups sugar
  • 1 cup sour cream
  • 1 large vanilla bean pod
  • ¼ cup Pamela's Artisan Flour Blend
For Crust
For Peaches
  • 5 ripe peaches, sliced into wedges
  • 2 tablespoons coconut oil
  • 2 tablespoons dark rum
  • ½ cup coconut sugar
Instructions
  1. Preheat oven to 350 degrees
For cheesecake
  1. With a mixer, mix cream cheese, sour cream, milk, and sugar until creamy.
  2. With a knife, slice vanilla bean lengthwise. Scrape all seeds into the cream cheese mixture.
  3. Add gluten free flour.
  4. Mix well.
For Crust
  1. Spray a Leakproof Springform Pan with coconut oil.
  2. In a medium bowl, combine all crust ingredients.
  3. Pour into the bottom of the spring form pan and then spread to cover the bottom of the pan.
  4. Press lightly to make it firm.
  5. Put a big piece of aluminum foil under the pan and fold up along the pan. This will help prevent leaks.
For Peaches
  1. Heat coconut oil in a pan on medium low heat. Add peaches, dark rum, and coconut sugar.
  2. Cook until peaches soften slightly.
  3. Pour cream cheese mixture on top of the crust mixture (in the spring form pan.)
  4. Place spring form pan, with foil bottom into a larger pan filled with 1 inch of water.
  5. Bake at 350 for one hour. Turn off the heat and let the cheesecake sit in the oven for another 30 minutes with the door closed.
  6. Remove cheesecake from the oven.
  7. Cover the top of the pan with foil and allow to cool in the refrigerator.
  8. When the cheesecake is cooled, arrange peaches on top and drizzle the dark rum sauce on top of the cheesecake.

Vanilla Bean Infused Cheesecake  http://www.fearlessdining.com  #cheesecake #glutenfree

Curious to see what the other group of Bay Area Food Bloggers came up with for their menu?

Blistered Tomato, Corn, and Arugula Salad by OMG Yummy!

Eggplant Pesto Parmesan Casserole by The Whimpy Vegetarian

Summer Vegetarian Stir Fry by Peanut Butter and Peppers

Heirloom Tomato Cake by Zebot’s Kitchen

Peachy Keen Ice Cream Sandwiches by Fork & Swoon

Shared with Gluten Free Wednesdays,

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Comments

  1. What a fun dish. I love peaches and I love cheesecake, so I am sure I would adore them combined. The whole menu sounds delicious. I love seeing gluten free bloggers working together like this!!
    Kristen recently posted…#ProductReview: Udi’s Three Cheese PizzaMy Profile

  2. Aaaaamazing! Definitely pinning while I collect the ingredients! :)
    Raia recently posted…Welcome To My {Gluten-Free} Kitchen {and a little lesson in contentment}My Profile

  3. What an awesome menu! LOVE!!
    Cindy (Vegetarian Mamma) recently posted…Lemon Mushroom Zoodles – #glutenfree #vegan #spiralizedMy Profile

  4. Your dessert looks awesome. And, I bet you had a fabulous dinner with all those awesome dishes! What a fun night. :)
    Debi @ Life Currents recently posted…Homemade SunscreenMy Profile

  5. Cheesecake with rum and peaches is a great summer dessert!
    DB-The Foodie Stuntman @ Crazy Foodie Stunts recently posted…Roast Pork Tenderlion with Mushroom Marsala Sauce and Roasted Potatoes for a Farmer’s Market Dinner PartyMy Profile

  6. Your cheesecake is gorgeous! The time is certainly ripe for peaches — I’m posting a peach recipe from the farmers’ market tomorrow, as well.

    Quick question: what size packages of cream cheese are you using here — 8 ounce?

    Happy baking!
    Jennie Schacht recently posted…Easy Chocolate Truffles with a Secret IngredientMy Profile

  7. Wow! this is simply an amazing GF dish that is stunning and I can’t wait to give it a try. had fun creating farmer’s Market finds into a virtual dinner.
    Marlene @Nosh My Way recently posted…Loaded Baked Mashed CauliflowerMy Profile

  8. Love that you used local produce! That cheesecake looks exquisite too! I’ve never had peaches on a cheesecake, but they’re two of my favorite foods, so now I’m totally trying it!

  9. What a beautiful dessert and absolutely perfect for warm summer evenings. This is the consummate dessert for our Virtual Farmer’s Market Supper. I use an almond crust for my cheesecakes since I had to go GF and I prefer them to graham crackers. Beautiful job Sandi!!
    Jane, The Heritage Cook recently posted…Mozzarella & Tomato Caprese Skewers (Gluten-Free)My Profile

  10. As a zebra who’s just beginning to explore the world of food, I’ve never made a cheesecake before. Cheesecakes looks so lofty and ethereal — and my hooves are so klutzy. But when I look at this one, I think: I can do it, because I MUST have this cake. Thanks so much for the inspiration — and giving me the confidence to give this a try (I’m gonna go climb a peach tree right now)!

  11. Hi Sandi – Love this recipe – super great idea. Glad to be part of this group of Bay Area Bloggers and have a chance to get to know people better.

    Do I remember right that you are going to BlogHer? If yes, I’d love to meet-up in person! I’ve been so busy that I haven’t really figured out my schedule for it yet except that I just got into the Sangria party on Thursday – any chance you’ll be there for that? Otherwise, let me know what works for you.
    Beth (OMG! Yummy) recently posted…Blistered Tomato, Corn, and Arugula Salad for a Farmers’ Market Dinner PartyMy Profile

Trackbacks

  1. […] Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce […]

  2. […] Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce by Sandi Gaertner, Fearless Dining […]

  3. […] Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce by Fearless Dining […]

  4. ZeGreat Heirloom Tomato Cake | ZeBot's Kitchen says:

    […] Vanilla Bean-Infused Cheesecake with Peaches by Sandi Gaertner, Fearless Dining […]

  5. […] Way Roast Pork Tenderlion with Mushroom Marsala Sauce and Roasted Potatoes by Crazy Foodie Stunts Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce by Fearless […]

  6. […] Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce by Fearless Dining […]

  7. […] If you love cheesecakes, you may want to try my recipe for a Vanilla Bean Infused Cheesecake with Peaches in Dark Rum. […]

  8. […] Vanilla Bean Infused Cheesecake with Peaches in a Dark Rum Sauce […]

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